Fun fact of the day: this Bimini Succotash has Native American roots.
Today, we think of classic succotash as a Southern recipe. But the word ‘succotash’ is actually derived from the Narragansetts, a Native American tribe in Rhode Island. “Sohquttahhash” means broken corn kernels.
Succotash is a hardy and nourishing meal that is highly customizable. Most of the ingredients can be frozen or, in a pinch, canned. This Bimini Succotash is no exception.
¼ cup olive oil
2 cups corn (canned and drained,
or frozen is fine)
½ cup bell pepper, diced
1 hot pepper, seeded, and diced (optional)
1 cup onion, diced
½ cup tomatoes, diced
1 cup shelled, cooked lima beans
(fresh, canned or frozen)
1 tsp. dried oregano or basil
1 Tbsp. vinegar
½ tsp. each salt and pepper
Heat the olive oil in a medium skillet. Add the corn, peppers, onion, and tomatoes. Cook over medium heat about 3 minutes, stirring until vegetables are just tender. Add cooked
beans, and sauté 2 minutes longer. Remove skillet from heat and add the oregano or basil and vinegar.
Season with salt and pepper and serve immediately.
Recipe by Lori Ross, Southern Boating May 2019